Gluten-Free Margherita Pizza

A practical gluten-free pizza option by renowned Chef Mário Macedo from Pizzaria Integrale, using rice flour and potato starch. Delightfully irresistible!

Difficulty: Easy

Preparation: 10 minutes

Baking: 20 minutes

Servings: 1 25cm pizza

Ingredients:

Crust:

• 1/2 cup rice flour
• 1/2 cup potato starch
• 1 egg
• 4 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/2 cup mineral water

Toppings:

• 1/2 cup tomato sauce
• 1 tomato, sliced
• Pinches of oregano
• 100g mozzarella cheese (substitute with buffalo mozzarella)
• 25g Parmesan cheese
• Fresh basil, to taste

Instructions:

In a blender, blend all the crust ingredients until you obtain a smooth mixture.
Pour the crust batter onto a greased 25cm pizza pan and bake in a preheated oven at 180ºC for about 10 minutes or until golden brown.
Remove the crust from the oven and let it cool slightly. Do not turn off the oven.
Spread the tomato sauce over the pizza crust, then add the mozzarella, tomato slices, and Parmesan cheese.
Place the pizza back in the oven for another 10 minutes or until the cheese is melted and the pizza is golden brown.
Remove the pizza from the oven, sprinkle fresh basil on top, and serve hot.

Enjoy this delicious gluten-free pizza with a light and flavorful crust, and savor every bite.